GLUTEN FREE-Ingredients to Avoid

WHEN IN DOUBT CONTACT THE COMPANY BEFORE YOU EAT IT!

THE FOLLOWING INGREDIENTS SHOULD BE AVOIDED IF YOU ARE GLUTEN FREE:

Abyssinian Hard (Wheat Triticum Durum)

Alcohol (Spirits – Specific Types)

Amp-Isostearoyl Hydrolyzed Wheat Protein

Barley Grass (can contain seeds)

Barley Hordeum vulgare

Barley Malt

Beer

Bleached Flour

Blue Cheese (made with bread)

Bran

Bread Flour

Brewers Yeast

Brown Flour

Bulgur (Bulgar Wheat/Nuts)

Bulgur Wheat

Cereal Binding

Chilton

Club Wheat (Triticum aestivum subspecies compactum)

Common Wheat (Triticum Aestivum)

Couscous

Dextrimaltose

Disodium Whetgermamido Peg-2 Sulfosuccinate

Durum wheat (Triticum durum)

Edible Starch

Einkorn (Triticum monococcum)

Emmer (Triticum dicoccon)

Farina

Farina Graham

Filler

Flour (normally this is wheat)

Fu (dried wheat gluten)

Germ

Graham Flour

Granary Flour

Groats (barley, wheat)

Hard Wheat

Hydrolyzed Wheat Gluten

Hydrolyzed Wheat Protein

Hydrolyzed Wheat Protein kPg-Propyl Silanetriol

Hydrolyzed Wheat Starch

Hydroxypropyitrimoniym Hydrolyzed Wheat Protein

Kamut (Pasta wheat)

Malt

Malt Extract

Malt Syrup

Malt Flavoring

Malt Vinegar

Macha Wheat (Triticum aestivum)

Matzo Semolina

Mir

Oriental Wheat (Triticum turanicum)

Pasta

Pearl Barley

Persian Wheat (Triticum carthlicum)

Poulard Wheat (Triticum polonicum)

Rice Malt (if barley or Koji are used)

Rye

Seitan

Semolina

Semolina Triticum

Shot Wheat (Triticum aestivum)

Small Spelt

Spirits (Specific Types)

Spelt (Triticum spelta)

Sprouted Wheat or Barley

Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein

Strong Flour

Suet in Packets

Tabbouleh

Teriyaki Sauce

PLEASE FEEL FREE TO CONTACT ME BY EMAIL ANYTIME.  I HAVE BEEN GLUTEN FREE FOR OVER 41 YEARS AND HAVE EXPERIENCED THE SYMPTOMS THAT ACCOMPANY CELIAC SPRUE.  EATING PROPERLY IS THE ONLY CURE!

Healthy Eating!

Brenda Bailey

brenda.bailey.1@hotmail.com